Hey Ya’all, Paula Deen Ain’t All Bad

So, I’m typically not a big fan of Paula Deen.  I do I love her story.  Single mom of two small boys, coming from nothing, crappy husband who left her in the dust, sold bag lunches to survive and now is a media marvel.  I mean, she’s spunky, all grandmotherly, not to mention RICH but I just don’t dig down home southern dishes that begin with “first, take 4 sticks of butter” and end with “serve with sweet tea”…well, I don’t dig those dishes with with three exceptions 1) bbq sauce, 2) cornbread and 3) Bobby Deen-oh, he’s a dish alright.
I had an excess of peaches from Potter’s Orchard this weekend, and so, I whipped up my own version of Bobby and Paula Deen’s Peach BBQ Sauce.
  • 3/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 1/2 cup oil
  • 1/2 cup apple cider vinegar
  • Pinch garlic salt
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 1/4 cup lemon juice
  • 1 teaspoon pepper
  • 3 tablespoons brown sugar
  • 3/4 cup water
  • 1/2 cup onions, finely chopped
  • 2 cups fresh peaches
  • 1 lime, juiced and zested
  • 1/8 cup Frank’s Red Hot
  • 1 tsp Harissa (moroccan style hot chilli paste)
  • 1 tsp garlic powder
  • 1 tsp onion powder

Directions:  Reserve skinless peaches and dump all other ingredients into a medium sized sauce pan, bring to a boil for 5 minutes, stirring frequently, you don’t want the brown sugar to burn.  In a food processor, puree skinless peaches, add to sauce pan, simmer 30-60 minutes until slightly thickened.  Put contents of sauce pan back into the food processor and whip it up to a consistency that you would enjoy on a protein.  Yeah, it’s really that easy to make bbq sauce.  Tons less sugar and stabilizers than that store brand you have had in the fridge since last Christmas when you made bbq wieners.

My second shout out to Paula Deen and co. is in the form of this recipe for Baked Hush Puppies (this is basically cornbread muffins, idk why they call ’em Hush Puppies) that I found in an old Food Network Magazine.  These were a great addition to a cook off I attended this past weekend where meat, bags and beer were the stars-men are so simple.  This sunny side didn’t crowd the table and it didn’t make you too full, wasn’t super sweet, it’s a nice savory, pop-it-in-your-mouth, piece of nummy that’s only half bad for you.  Of course I couldn’t leave well enough alone, and was not able to stop myself from adding to the batter 1 c fresh corn kernels from some peaches and cream corn I got from Potter’s Orchard stand.  Next time I will probably stir in some pickled jalapenos or some canned chilis to make ’em even more smoky.  For some reason when you present cornbread or anything in small muffin form, people think you are a pastry chef, so go ahead and take some of the credit, you did have to wash cornmeal out of a bowl which is basically like trying to get ce-ment off a sidewalk, ya’all.

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3 responses to “Hey Ya’all, Paula Deen Ain’t All Bad

  1. Julie Marroquin

    I adore you.
    just sayin’.


  2. http://mattleeandtedlee.com/lee-bros/new-cookbook/

    I married a southern girl. The food in that book is crazy good, and often vegetarian. Especially the pickles. Oh lord, the pickles.


  3. I lived in NC for a few years, I don’t like about 98% of what is typically served there, and refuse to eat fried chicken particularly with waffles. Gag.


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